Spain on a Fork > All Recipes > Tapas > Southern-Style Spanish Mushrooms | Champiñones a la Andaluza Recipe
All Recipes, Tapas / September 3, 2021

Southern-Style Spanish Mushrooms | Champiñones a la Andaluza Recipe

These Southern-Style Spanish Mushrooms, are possibly the best-tasting mushrooms I have ever tasted. We´re talking a huge explosion of flavors and the most incredible textures. But the best part? This recipe is super easy to make and it all comes together in under 30 minutes.

Southern-Style Spanish Mushrooms
This dish hails from the beautiful region of Andalucia in the south of Spain, where it´s known as Champiñones a la Andaluza. It´s typically served as a tapas appetizer, but you can also serve them as a side dish.

Southern-Style Spanish Mushrooms
To make this recipe, I used button mushrooms, but you can use any mushrooms you like. I prefer to use button mushrooms (as they do in Andalucia). As their mild flavor doesn´t over-power all the great flavors in the pan.

Southern-Style Spanish Mushrooms

TIPS & TRICKS to Make this Recipe: When you cook your mushrooms, cook them for 2 minutes per side without mixing them. This helps remove any of the excess water in the mushrooms and gives them a beautiful crusty sear.

Southern-Style Spanish MushroomsKey Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA
SPANISH SEA SALT

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Watch the Video Below on How to Make Southern-Style Spanish Mushrooms

5 from 2 votes
Print

Southern-Style Spanish Mushrooms | Champiñones a la Andaluza

Course Appetizer, Side Dish
Cuisine Spanish
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Calories 185 kcal
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 3 tbsp extra virgin olive oil 45 ml
  • 12 button mushrooms
  • 1/2 onion
  • 1/2 tsp sweet smoked Spanish paprika 1.15 grams
  • 1/2 cup white wine 120 ml
  • 2 cloves garlic
  • 1/4 cup blanched almonds 35 grams
  • handful fresh parsley
  • pinch sea salt
  • dash black pepper

Instructions

  1. Add 2 cloves garlic roughly chopped into a mortar, along with a 1/4 cup of raw blanched almonds, 2 tbsp of chopped parsley and a pinch of sea salt, using a pestle, pound down on the ingredients until you form a paste, set aside

  2. Heat a large fry pan with a medium-high heat

  3. Meanwhile, cut 12 button mushrooms (washed & patted dry) into thick slices that are 1/4 inch (.635 cm) thick

  4. After heating the pan for 4 minutes, add in 2 tbsp extra virgin olive oil and immediately add in the sliced mushrooms, mix them around so they´re all coated in the olive oil, then place them in a single layer (the best that you can) and cook for 2 minutes without mixing, then mix the mushrooms around and cook the other side for another 2 minutes without mixing, once all the mushrooms have a crusty sear on both sides, remove them from the pan and set aside

  5. Using the same pan, lower the fire to a medium heat, add in 1 tbsp extra virgin olive oil and 1/2 onion finely diced, mix the onion with the olive oil, after 3 minutes and the onions are translucent, add the mushrooms back into the pan, along with 1/2 tsp sweet smoked paprika and season with sea salt & black pepper, mix together, then add in 1/2 cup white wine and simmer for a couple of minutes

  6. After 3 minutes and the alcohol has cooked off and the wine has reduced in half, add in the garlic & almond mixture, gently mix together until well mixed and cook for 1 minute, then remove the pan from the heat and transfer into a serving dish, sprinkle with finely chopped parsley, enjoy!

Nutrition Facts
Southern-Style Spanish Mushrooms | Champiñones a la Andaluza
Amount Per Serving
Calories 185 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Sodium 7mg0%
Potassium 295mg8%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 2g2%
Protein 4g8%
Vitamin A 124IU2%
Vitamin C 3mg4%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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6 Comments

  1. ELIZABETH J HALL

    5 stars
    I love your recipes. They take me back to a wonderful trip to Spain when I was about 30 years younger! My Spanish was very basic. Almost everyone I met was super kind, patient and helpful. I am a huge Almodóvar fan so I Loved Madrid the most. The food was outstanding. Thank you for making some of these wonderful dishes approachable.
    I do find that I have to modify your timings. Particularly with the potato dishes. But that’s ok. I have also upped my garlic game. Gone is the huge jar of pre chopped garlic. Now I have a splendid garlic stone and a pestle and mortar. Muchísimas Gracias! Sorry, I’m too lazy to mess with my ipad keyboard to get the Spanish exclamation marks. Saludos, tu Elizabeth!

    13 . Sep . 2021
    • Spain on a Fork

      Yeah every pan and oven heats differently, so sometimes the cooking times have to altered, thanks for the comment 🙂 much love!

      17 . Sep . 2021
  2. Stephen

    5 stars
    OMG! This is the best yet!!! Even my husband who doesn’t like mushrooms couldn’t get enough of this. I served it as a side with a pork cutlet. Thank you Albert. I so appreciate the fact that your recipes are for families of two.

    06 . Sep . 2021
    • Spain on a Fork

      So happy to hear that! Much love 🙂

      07 . Sep . 2021
  3. Hap PYSTER

    it seems like a lot of your recipes have smoked paprika. Is this a stable in Spanish cooking?

    03 . Sep . 2021
    • Spain on a Fork

      Yes, smoked paprika is used in many dishes in Spain, I use it a bit more than normal, just because I love it and it adds a great flavor to any dish 🙂 much love

      03 . Sep . 2021

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